End of Summer.. Favs!!
Pasta Caprese
Pasta Caprese
PREP TIME: 20 min to marinate
COOKING TIME: 25 minutes
EASE OF PREPARATION: Easy
Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*
Pasta Caprese
Ingredients:
2 teaspoons extra-virgin olive oil
2 – 3 tablespoons lemon juice (juice from one lemon)
3 garlic cloves smashed and chopped fine.
1 small shallot , minced fine (about 2 tablespoons)
2 medium ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
6 small balls of fresh mozzarella cheese , cut into 1/2-inch cubes
4 ounces whole grain penne pasta
1/4cup chopped fresh basil
8 ounces chicken breast cut into small chunks.
about 12 basil leaves for garnish
Directions:
Place the chunks of chicken in a stainless bowl and put a tablespoon of lemon juice, a teaspoon of shallots and a teaspoon of basil and marinate, for 20 minutes. Meanwhile boil the pasta in lightly salted water, drain and shock with cold water.
In a stainless bowl add the oil, lemon juice, garlic, basil, salt and pepper. Add the tomatoes and mozzeralla and toss. Let this marinate for 15 minutes.
Heat a large skillet to medium heat and spray with non stick spray. Dry the chicken on a paper towel and cook
chicken in the skillet till done. Don’t crowd the skillet so if you need to cook in two batches.
Add the tomato mixture to the pan to heat, and then add the chicken and pasta.
Serve in a pasta bowl on a plate and garnish with fresh basil leaves
Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*
435calories/13gfat/7.2gfiber
*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.
Fit.. for the Family
Penne with Asparagus and Peppers
- Penne with Asparagus and Peppers
PREP TIME: 10 min
COOKING TIME: 15 min
EASE OF PREPARATION: Easy
Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 5*
Penne with Asparagus and Peppers
Ingredients:
1 tablespoon kosher salt
8 ounces whole wheat penne pasta
2 teaspoons olive oil
1 pound asparagus, ends snapped off and stalks cut into 2″ pieces
1/4 cup onion, chopped fine
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium 98% fat free chicken stock, canned
1 teaspoon white balsamic vinegar
1 1/2 tablespoons torn, fresh flat leaf parsley
4 tablespoons Kraft Reduced Fat Parmesan Style Grated Topping
black pepper freshly ground
Directions:
Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.
Meanwhile, heat 1 teaspoon of olive oil in a 10″ skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the onions, peppers and garlic, and cook 1 minute more. Add the stock and balsamic, bring to a boil, and lower the heat to medium.
Add the penne. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 1 teaspoon of olive oil. Adjust the salt and pepper to taste.
Transfer to a warm bowl, toss in gently the parsley, sprinkle with the remaining cheese and serve.
Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 5*
*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.